Caramel Apple Dumplings
We’ve been making Caramel Apple Dumplings for years. They are delightful. The keys are a very good crust, top quality apples, and a tasty syrup. Use this just-add-water pie crust mix. It comes in a big bag that will make several pies or a ton of dumplings. Add the water and mix in your stand type mixer for no more than two minutes. That’s all there is to it and you’ll have a crust like the neighborhood bakers. My favorite apple for these is Honey Crisp but the produce manager at your store can help you choose a good baking apple. Consider Vietnamese cinnamon for the cinnamon. It has three times the flavor. For the syrup, go for Buttermilk Syrup—it has a rich butterscotch and caramel flavor or Lawford’s Private Reserve Vanilla Cream Syrup. If you want to try something different than an apple pie, try these dumplings. These are attractive enough for company but easier to make than an apple pie. The dumpling is simply made of pie dough folded over half of a spiced apple.
Easy Caramel Apple Dumplings Recipe
For the crust:
- 3 cups pie crust mix
- 7 1/2 tablespoons water
For the apple filling:
- 4 large apples, peeled, cored, and cut in half
- 1 cup brown sugar (2 tablespoons each)
- 1/4 cup butter (1/2 tablespoon each)
- 1 dash cinnamon on each
For the glaze:
- 2 tablespoons milk
- Turbinado sugar as needed for topping
Serve these warm with ice cream and a drizzle of Lawford’s Private Reserve Cream Syrup or Old Fashioned Buttermilk Syrup
- Mix the pie crust mix with the water until smooth.
- Working with half the dough at a time, roll the dough into two 12 x 12-inch squares. Cut the dough into fourths so that you have eight 6 x 6-inch squares for eight dumplings.
- Place a half apple cut side down in the center of each square. Sprinkle the 2 tablespoons of brown sugar over the apple halves. Sprinkle with just a touch of cinnamon. Place 1/2 tablespoon of butter on top of each.
- Apply some water to all 4 edges of the square. Fold the corners of the pastry over each apple half bring the corners together to make a four-sided pyramid. Press the edges together and seal them so that the apple juice will not leak while cooking. If you like, you can decorate the tops of the dumplings with any leftover pieces of dough.
- Brush the pastries with the milk and sprinkle with the optional turbinado sugar. Using a spatula, gently move the pastries to a greased or parchment-lined baking sheet. Bake for 30 to 40 minutes at 350 degrees or until the pastries are gently browned and apples are tender (test with a toothpick). Remove the pastries from the pan while they are still hot and before any sugar that might be in the pan sets.
- To serve, drizzle syrup over the dumplings and serve with ice cream or whipped cream.